Handbook of Fermented Functional Foods

摘要: The History of Feremented Foods, J.B. Prajapati and B.M. Nair Challenges Associated with the Development Probiotic-Containing Functional N. Kearney, C. Stanton, Desmond, M. Coakley, J.K. Collins, G. Fitzgerald, R.P. Ross Properties Enterococcus faecium Fermented Milk Product- Gaio(R), M.C. Bertolami E.R. Farnworth Kefir-A Product, I. Mainville Yogurt Immunity: Health Benefits Products That Contain Lactic Acid Bacteria, J. Van de Water P. Naiyanetr Lactobacillus. Casei strain Shirota (LcS), K. Miyazaki T. Matsuzaki Biologically Active Peptides Released in Milk: Role Functions, Vinderola, A. Moreno LeBlanc, Perdigon, Matar Cheese Its Potential As a Probiotic Food, K.J. Heller, W. Bockelmann, Schrezenmeir, deVrese Natto: A Soybean Food Made by Fermenting Cooked Soybeans Bacillus subtilis (natto), Hosoi Kiuchi Meat, W.P. Hammes, D. Haller, M.G. Ganzle Miso: Production, Properties, to Health, Y. Minamiyama S. Okada Korean Foods: Kimchi Doenjang, Surh, Y.-K. L. Kim, H.Kwon Lactobacillus plantarum: Foods Human mHealth, Molin Sauerkraut, Holzapfel, U. Schillinger, H. Buckenhuskes New Trends Table Olive Processing for Quality Control Proprieties, Hamdi Traditional Chinese Y-H.P. Hsieh, Pao, Li Tempeh: Mold-Modified Indigenous D.Y.C. Fung B.A. Crozier-Dodson Thai Microorganisms Their Benefits, Tanasupawat Visessanguan Production Cultures Addition C.P. Champagne Mollgaard Future Index